Tuesday, 1 February 2011

Kwai Far Yuk Fried Rice


In the running towards Chinese New Year, this is an absolutely simple solution not to be "slaughtered", that is to cook something quick and simple at home. We normally fry rice with lap cheung (Chinese sausage) but this time round I did it with Kwai Far Yuk. Kwai Far Yuk is a type of lap mei (waxed meat) that is hmmm almost oblong in shape and it's flat about 1/2 cm thick.

Kwai Far Yuk Fried Rice

I usually boil the Kwai Far Yuk for a few minutes to get rid of the wax and fatty bits before slicing them up. For this fried rice, I diced them. Prepared some diced long beans, chopped garlic and scrambled eggs. I've used day old brown rice. First, I fried the Kwai Far Yuk in a wee bit of oil before I dump in the garlic. Let the garlic turn a little brown before putting in the long beans. Add in some salt but not too much. Keep stirring till the long beans are cooked. Add in the rice, making sure the grains are separated and not clumpy. Stir and mix well. Add in a few dashes of soy sauce and ground pepper powder. Keep stirring and then add the egg last. Mix well and serve hot with fresh chilli strips. Easy peasy.


  1. This comment has been removed by a blog administrator.

  2. oh man, sometimes my granny steam both this and lup cheong and we have it with rice.. but fried rice with it makes sense too!


  3. Wish you and your family a Happy Lunar New Year, Gong Xi Fa Cai!

  4. Yummy! Wishing you Xin Nian Kuai Le, Wan Shi Ru Yi and Gong Xi Fa Cai!!!

  5. Jon, you can make your own ;-)

    Yeah Kenny

    ;-) Daphne and thanks for the wishes

    Thank you Jules, LCOM & Jess


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